Fabrication Of High Fat Content Products Using Beeswax Oleo Gel To Reduce Total Energy Content And Trans Fats: Developing Healthier Alternatives
Year: 2025
Type: article
Abstract: Commercial products with high-fat content have been seeking to create healthier versions. However, the process remains challenging in terms of nutritional value, sensory characteristics, and physicochemical properties. Oleo gel has already shown promising results in addressing these issues and can compete with standard commercial versions. This study aimed to fabricate commercial margarine and mayonnaise using different versions of beeswax (BW) oleo gel (OLEO), incorporating up to 25% BW. The goal was to create products with healthier versions by complete fat replacement. Consequently, excluding trans fats improves fatty acid profile and significantly reduces energy content while maintaining similar physicochemical and sensory properties to their commercial counterparts. The BW oleo gel samples were compared to commercial versions in terms of texture, viscosity, oxidative and storage stability, melting point, sensory properties, and total energy content. Results, such as oil binding capacity (OBC), indicated that both fabricated products exhibit robust storage stability and acceptable oxidative stability for a specific storage duration. Texture analysis revealed a similar texture profile, although samples made with higher concentrations of BW oleo gel exhibited a harder texture. The calculation of energy differences showed a significant reduction in total energy content of up to 65%. Additionally, the fabricated samples recorded higher sensory and non-sensory properties, even with BW oleo gel versions with a melting point exceeding 45°C. The formulation technique and quenching process helped ensure that the mouthfeel of the fabricated products was comparable to that of commercial versions. Overall, the formulation using this effective fat replacement and energy reduction presents a promising opportunity to offer healthier versions of high-fat products and may contribute to reducing food-related chronic diseases.
Source: passer
Authors: Abdalla, Azad Ismael, Rashid, Rafiq Muhammad Salih
Institution: University of Sulaimani
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W4411942840